A knack for snacks
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
LIBRARY ARTICLES
Pretzels with an automated twist
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
Smart sourdough baking starts here
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
Freshly baked goodness
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
Bayne’s is 70 years young
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
An olive branch
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
A classification of leavening agents
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
iba ’25: FRITSCH introduces new pastry line
At iba, FRITSCH will present a new pastry line with a hygienic design that emphasizes good accessibility, quick cleaning, and easy handling, the company explains. With the PROGRESSA pastry, FRITSCH presents a new pastry line for retail bakers.
Loryma introduces plant-based egg replacement
Loryma introduced a stabilizing compound designed to replace eggs and dairy in baked goods, in response to the global egg shortage. The new solution offers manufacturers a cost-effective alternative to eggs, with a similar taste and texture as products containing egg.
iba 2025: RAPS focuses on functional ingredients
RAPS will highlight microencapsulated ingredients and functional savory fillings at iba this year, under the motto ‘Bake the world a little better’.
ANKO event for dumpling machinery, IoT solutions
ANKO Food Machine will present its Dumpling Making Machine, demonstrating various methods for making Polish, Italian and Chinese-style dumplings in an online event, held on April 24 at 11:00 AM CET.
AMF: Smart sourdough baking starts here
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques to handle this delicate dough.
